Preheat oven to 350°F. Grease and flour one MaryAnn cake pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, at medium-high speed, beat the eggs until they begin to foam. Slowly, add sugar and beat until the mixture becomes thick and doubled in volume. About 6-8 minutes. Add vanilla and beat until just combined. Using a rubber spatula, fold in the flour mixture. Pour into the pan.
Bake for 25 minutes or until the center springs back when lightly touched. Remove from oven. Allow to cool in the pan for 5 minutes. Carefully remove the cake from pan and set aside.
Prepare the simple syrup. In a small saucepan, bring sugar and water to a boil. Stir constantly until sugar dissolves. Add cinnamon stick. Reduce heat, and simmer for 5 to 7 minutes. Remove from heat and cool completely.
Prepare the cream. In a medium saucepan, stir together 2 ½ cups of cream, sugar, and salt. Over medium heat, bring the mixture to a simmer. In a separate bowl, whisk together the remaining ½ cup of cream, cornstarch, and egg yolks. Mix a little of the hot cream mixture with the egg yolk mixture, whisk constantly as you pour the hot cream to prevent eggs from turning into scrambled eggs. Add a little more cream mixture and continue mixing. Add the rest of the mixture and stir. Return mixture to the saucepan and bring to a boil. Stir constantly with a heat resistant rubber spatula until the mixture thickens.
Remove from heat and transfer to a heat-resistant bowl. Allow the cream to rest for 10 minutes. Add butter and vanilla. Mix until smooth. Strain cream into a bowl. Cover the cream with plastic wrap making sure it touches the surface of the cream so it does not form a skin. Refrigerate for about one hour.
Brush simple syrup all over the cake until moist. Add cream on top. When ready to serve, evenly top the custard with 3 tablespoons of sugar. Heat with a kitchen torch until the sugar caramelizes. Garnish with fresh fruit and mint.